Description
A naturally occurring four-carbon sugar alcohol with approximately 70 percent the sweetness of sucrose and effectively zero calories. Produced industrially through fermentation of glucose by Moniliella pollinis or related yeasts.
White crystalline powder. Cooling effect on the tongue similar to xylitol but milder. Non-hygroscopic, non-fermentable by oral bacteria, and exceptionally stable through baking and long shelf life at room temperature.
We supply food-grade Erythritol from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Non-GMO and certified-organic grades are available on request.
Common market grades include standard 30 to 60 mesh, fine powder 60 to 100 mesh for tabletop blends, granular 10 to 30 mesh for direct compression, and powdered (sieved through 100 mesh) for premium dessert and confectionery use.
Bulk and reduced-MOQ shipments. Batch-level COA covering purity, reducing sugars, ribitol and glycerol content, heavy metals, and microbiology.
Introduction
Erythritol occurs naturally in fermented foods, fruits including grapes and pears, and is produced as a normal metabolite by the human body in trace amounts.
Commercial production by yeast fermentation of corn-derived glucose was developed in Japan in the 1990s and scaled industrially in China and South Korea over the 2000s. The fermentation broth is purified through ion exchange and crystallization, yielding a chemically pure polyol of food-grade and pharmaceutical-grade quality.
Regulated as E968 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, and approved by JECFA without a numerical Acceptable Daily Intake limit. Approved for use in over 60 countries.
What distinguishes Erythritol from other sugar alcohols is its absorption profile: approximately 90 percent is absorbed in the small intestine and excreted unchanged in urine, rather than fermented in the colon. This means substantially better gastrointestinal tolerance than sorbitol-pharmaceutical-grade" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">sorbitol, mannitol, or maltitol, which can cause bloating and laxative effects at lower doses.
The caloric value is 0.2 kcal per gram in the EU labeling system and is permitted to be declared as zero kcal in the United States. Combined with a glycemic index of zero, Erythritol is the dominant bulk sweetener in modern keto and diabetic product formulation.
Where it is used
- Keto, low-carbohydrate, and diabetic baked goods, cookies, and snack bars; glycemic index of zero and contributes no net carbohydrates
- Sugar-free and reduced-sugar dairy: yogurt, ice cream, and frozen desserts; provides bulk and freezing-point control
- Tabletop sweetener formats and 1:1 sugar-replacement blends, often combined with monk fruit or stevia to lift overall sweetness
- Sugar-free chewing gum, hard candies, lozenges, and chocolate; high crystallinity supports texture in confectionery
- Sugar-free beverages including RTD teas, sports drinks, and powdered drink mixes
- Sugar-free chocolate and chocolate coatings; melts cleanly and holds gloss in tempering
- Sugar-free sauces, dressings, jams, and condiments
- Pharmaceutical chewable tablets and oral solutions where caloric and glycemic neutrality are required
- Functional foods and supplements positioned for ketogenic and diabetic markets
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder |
| Assay (dry basis) | ≥ 99.5% |
| Loss on drying | ≤ 0.2% |
| pH (10% solution) | 5.0 to 7.0 |
| Melting point | 119 °C to 123 °C |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 2 mg/kg |
| Reducing sugars | ≤ 0.3% |
| Ribitol and glycerol | ≤ 0.1% |
| Particle size | 30 to 60 mesh standard, or per customer specification |
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